A few basic facts make roasting turkey simple
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Here are some basic facts you need to know when roasting a turkey:
■ Before you roast turkey: In general, a 12- to-14-pound range is preferable. A small unstuffed turkey in that weight range cooks in a reasonable amount of time (from 2 to 3 hours, depending on the temperature at which you choose to roast it). It also stays moist and tender. Conversely, a larger turkey takes more time to cook, and the breast meat can become dry before the dark meat is done.
■ If you have a frozen bird: Turkey should be kept properly chilled while thawing. Do not defrost a frozen turkey on the counter. Instead, place a frozen turkey on a tray in the refrigerator in its original wrapping. Allow 24 hours for each 5 pounds of turkey.
■ Look inside: Turkeys have two cavities, one at the neck and one at the breast. The turkey parts — neck, giblets, heart and liver — are usually contained in small bags within those cavities. Be sure to remove them before roasting. You can add the neck, giblets and heart to the stock, but not the liver (the darkest colored item); it will make the stock bitter.
■ For crispier skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. Leaving the turkey alone for the first hour of cooking allows the skin to crisp. Basting frequently after that gives the bird an even color while helping to seal in juices.
■ Cooking times will differ depending on whether you bought a fresh or frozen bird. Plan on 20 minutes a pound in a 350-degree oven for a defrosted turkey and 10 to 15 minutes a pound for a fresh bird.
■ A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For stuffing lovers, cook the dressing in a casserole dish on the side.
■ For even roasting, truss your turkey by pulling the legs together loosely and tying them with kitchen string; a bow will be easy to untie later. Any kind of sturdy white string or twine will do, as long as it’s made of cotton, not polyester (which might melt in the oven). Rub the turkey with butter, season with salt and pepper and put in roasting pan. Tent the turkey breast with foil to prevent overbrowning.
■ Once the turkey is in the oven, resist the temptation to open the oven door. When the oven temperature fluctuates, you’re increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.
■ A few items you will need for your holiday meal include a large, heavy-duty roasting pan and rack for the turkey; a turkey baster or brush; cotton kitchen string or metal lacers for trussing a turkey; a digital thermometer with probe, and a carving knife.
■ Using an instant-read thermometer will help ensure that your turkey has cooked thoroughly. Insert the thermometer into the thickest part of the inner side of the thigh (adjoining the drumstick and alongside the breast). It should be near but not touching the bone. The temperature should be 165 degrees.
■ Remember to carve your turkey with a very sharp or electric knife.
Stories from The Washington Post, Sharon Thompson of McClatchy Newspapers, the Food Network, Bon Appétit and Everyday Food were used in this report
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